Tomato and lentil soup
Ingredients
- 2 small onions sliced in rings
- 1 clove garlic crushed
- 1 TB vegetable oil
- 1 large courgette diced
- 1 vege stock cube
- 400 gm tin tomatoes
- 5-7 cups water
- 2 TB tomato paste
- 1 tsp maple syrup
- ¾ cup split red lentils
Instructions
- Saute onion in the oil over a medium heat. Let soften but do not brown.
- Add garlic and let cook a further minute before adding the courgette. Fry for 5 mins, stirring then add all other ingredients.
- Add water, stir, and let simmer until lentils are just cooked (about 20 minutes).
- Pour into bowls. Serve with garlic bread.
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